About Me

After almost nine years at Gourmet Magazine, I need a new forum for adventure sharing. My heart is split between country I consider home and a city that keeps me excited. It's food and drink that tie them together.

Thursday, August 11, 2011

Mak & the Chip Attack

My cousin Makaila is a girl of action. She has two speeds: fast and fierce. If she's not steering her little car at top speed down the steep drive of the farm lane or sprinting after chickens, then she's up to her elbows in dirt. Makaila is two years old, and by the time she's 22 she'll be a force of nature. It almost frightens me to think about it.

Around the farm, we all do our part to keep her out of trouble. That's the job I was engaged in back in April when she and I planted Yukon and red bliss potatoes. It was fun at first; we cut eyes from old potatoes and placed them in the dirt. Each chunk of spud would become its own plant. Eventually, however, Makaila got bored and focused on convincing her father, Leif, to take her on a tractor ride. A few minutes later Leif was firing up the old Ford 8N. Makaila can be very persuasive.

The potatoes we planted sprouted, green and enthusiastic, up and out of the earth over the past few months. Then, a few weeks ago, the greens started to yellow and brown in the heat of summer. Now they've all but died away. That means it's time to dig up what's below. Potatoes are one of the most rewarding harvests in the garden. In fact, digging them up feels a little like Christmas. There's no telling exactly how many potatoes will emerge from the ground as you heave soil with a spade, each shovelful of dirt bringing more spuds to light.

Freshly harvested potatoes need one to two weeks to dry and form their skin or "cure". It's important to keep them in a dark place as this happens. If you don't, they will absorb the sunlight and create chlorophyll, which is what has happened to potatoes that have green skin.

Makaila is due for a farm visit soon, and I want her potatoes to be ready when she gets here. I'll dig up some Yukons and place them in the cool cellar of the farmhouse for at least a week. Then, just before we're ready to grill our hot dogs for lunch, I'll slice them paper thin and fry them into chips. Whether you're two, 32, or 92, the absolute best topping for any grilled dog is crumbled potato chips.

Wash the potatoes and put them in a bowl of cold water to cover. Pat 1 potato dry. Using a V-slicer or mandoline, cut the potato into paper-thin slices (about 1/16" thick) and let the slices stand 5 minutes in another bowl of cold water to cover.

Drain the potato slices and spread them without overlapping on layers of paper towels. Blot the slices completely dry with another layer of paper towels.

Heat the oil in a 3- 4-quart pot until a deep-fry thermometer registers 375 degrees F. Working in batches of 8 to 10 slices, fry the potatoes, turning once or twice, until golden, 1 1/2-2 minutes, making sure the oil returns to 375 degrees F before adding the next batch. As chips are fried, transfer with a large slotted spoon to paper towels to drain; sprinkle with salt. Cut and fry remaining potatoes in the same manner.